Description
A tropical delight cake made with ripe bananas, desiccated coconut, and drizzled with pineapple syrup.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup (100g) desiccated coconut
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml) coconut milk
- 1/2 cup (120ml) pineapple syrup or juice
- 1/4 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your loaf pan.
- Mash the ripe bananas in a bowl and set aside.
- Cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and mashed bananas.
- Gradually fold in the dry ingredients, then pour in the coconut milk and mix until smooth.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes.
- While the cake cools, prepare the pineapple syrup by simmering fresh pineapple juice until thickened.
- Drizzle the cooled syrup over the cake before serving.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Experiment with different fruits or nuts for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana cake, coconut cake, pineapple syrup, tropical dessert